This banana cream pie sheet cake is a DEAD ringer for the classic pie! It’s made easy in sheet cake form and destined to become a cake favorite!
The Friday that pie met cake was in fact a FREAKING GOOD DAY.
Basically like a 1000x easier version of banana cream pie with the cake factor to boot. GIMME.
It’s a little too late for Pi (e) day but this technically isn’t even a pie. Just the best sheet cake ever that’s about to make its way into your regular cake rotation.
Yes, I have a cake rotation which is quite similar to a dinner rotation. Doesn’t everybody?
As I said before, this banana cream pie sheet cake has actual cake for the base and it is BOMB. I use a yellow cake and it is beyond dreamy.
Cause then homemade vanilla pudding gets piled on top of said cake. And aaaaaall the banana goodness.
It slices like a dream which is obviously a terrifying thing. You get it.
This is the perfect cake to take to any gathering or that midnight snack cake business we are all extremely familiar with I’m sure.
Pie + cake business in this case. The only way to go.
Banana Cream Pie Sheet Cake
This banana cream pie sheet cake is a DEAD ringer for the classic pie! It's made easy in sheet cake form and destined to become a cake favorite!
- 1/2 cup butter, softened
- 3/4 cup coconut sugar (or brown sugar)
- 3 large eggs
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 1-1/2 cups white whole wheat flour
- 2-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups milk
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 3 large egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
- 3 medium bananas, thinly sliced
Preheat oven to 350F. Lightly grease a 9x13 baking pan. Set aside. In a large bowl, beat butter and sugar together until completely creamy. Beat egg in one at a time until smooth, then add milk and vanilla.
In a separate bowl, combine flour, baking powder, and salt. Fold into liquid mixture until batter is just combined. Scrape batter into prepared pan and set aside.
Bake sheet cake at 350F 20-25 minutes or until golden brown and a toothpick tests done. Cool completely on a wire cooling rack.
In a medium saucepan, bring milk and sugar to a low simmer over medium heat. In a separate bowl, whisk cornstarch and egg yolks and gradually whisk in a little of hot milk mixture until smooth.
Add all of egg yolk mixture to saucepan and whisk frequently over medium heat until pudding is bubbly and thickened. Remove from heat and whisk in vanilla. Cool completely.
Once vanilla pudding is cooled, gently fold in whipped cream. Spread pudding mixture over cooled cake and top with bananas. Chill cake until ready to serve. Enjoy!